2 pounds Italian eggplant, 2 or 3 (peeled and cut into 1/2-inch cubes)
1 tablespoon salt
1 cup olive oil
1 large yellow onion (1/4-inch dice)
2 anchovy fillets (finely chopped)
1 cup thinly sliced celery
1 1/2 cups diced fresh tomatoes (1/4-inch dice)
1/4 cup red or white wine vinegar
2 tablespoons Sugar (or to taste)
1/3 cup pitted green Sicilian or Greek olives (coarsely chopped)
3 tablespoons capers (rinsed)
2 tablespoons raisins (optional)
  Salt and freshly ground black pepper (to taste)